Flourless Cookies So Good Friends Fight Over Them: 13 Fudgy Holiday Bakes Nobody Guesses Skip the Flour

Flourless cookies are the holiday bakes that make people stop mid-bite and ask, wait, there is no flour in this? A fudgy chocolate-pecan version recently had Southern Living readers saying their friends literally fight over the last one, and it is easy to see why. Without flour getting in the way, chocolate turns glossy and brownie-like, nuts taste deeper, and meringues bake up crisp outside and marshmallowy inside. Below are 13 cookies that never needed a bag of flour in the first place, from Swiss chocolate Brunsli and German cinnamon stars to golden coconut macaroons, raspberry-swirled meringue kisses and the famous forgotten cookies that bake overnight in a switched-off oven. Most use pantry staples like nut butter, ground almonds, cocoa, egg whites and sugar, so they slide easily onto any Christmas cookie tray..

Fudgy Flourless Cookies With Chocolate and Toasted Pecans

These are the cookies behind the buzz. Cocoa, powdered sugar and egg whites are stirred into a thick, shiny batter that bakes into a crackly top with a dense, brownie-like middle. Toasted pecans add crunch and a buttery, roasted flavor. The Southern Living recipe drew a reader comment that friends actually fight over them, and one batch is enough to understand. Let them cool fully on the pan, because the centers set as they rest, and store them airtight so the tops stay glossy..

You will need: 3 cups powdered sugar, 3/4 cup unsweetened cocoa powder, 1/2 teaspoon salt, 3 large egg whites at room temperature, 1 teaspoon vanilla extract, 1 1/2 cups toasted pecans chopped, 1/2 cup semisweet chocolate chips.

How to make it: 1. Heat the oven to 350 degrees F and line two baking sheets with parchment. 2. Whisk the powdered sugar, cocoa and salt in a large bowl. 3. Stir in the egg whites and vanilla until the batter is thick and glossy, then fold in the pecans and chips. 4. Drop heaping tablespoons 2 inches apart, they spread. 5. Bake 14 to 16 minutes until the tops crack and look shiny, then cool completely on the pan.

Classic Peanut Butter Flourless Cookies

This is the recipe grandmothers scribbled on index cards for decades, and it still surprises people that it works. Peanut butter, sugar and an egg bake into tender, sandy cookies with a deep roasted peanut flavor. Press them with a fork for the classic crosshatch, or leave the balls round for thicker cookies with crackly tops. Use regular creamy peanut butter rather than the natural kind that separates, and let them firm up on the sheet for five minutes before moving them. It is the recipe most people try first when they discover flourless cookies.

You will need: 1 cup creamy peanut butter, 1 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract, 1/2 teaspoon baking soda, pinch of salt, extra sugar for the fork.

How to make it: 1. Heat the oven to 350 degrees F and line a baking sheet with parchment. 2. Stir the peanut butter, sugar, egg, vanilla, baking soda and salt until smooth. 3. Roll into 1-inch balls and set them 2 inches apart. 4. For the classic look, dip a fork in sugar and press a crisscross into each ball. 5. Bake 10 to 12 minutes, cool 5 minutes on the pan, then move to a rack.

Golden Coconut Macaroon Flourless Cookies

Coconut macaroons are one of the oldest flourless cookies around, and they are a long-standing favorite at Passover because they are made without flour. They are crisp and golden outside and chewy, almost candy-like inside. Sweetened condensed milk holds the coconut together, and whipped egg whites keep them light. Leave them plain and golden, or dip the bottoms in dark chocolate for a bakery-style finish. They freeze beautifully, so you can bake them weeks before the cookie swap.

You will need: 14 ounces sweetened shredded coconut, 14 ounces sweetened condensed milk, 1 teaspoon vanilla extract, 2 large egg whites, 1/4 teaspoon salt, 6 ounces dark chocolate melted (optional).

How to make it: 1. Heat the oven to 325 degrees F and line a baking sheet with parchment. 2. Stir the coconut, condensed milk and vanilla together. 3. Whip the egg whites with the salt to stiff peaks and fold them in. 4. Scoop mounds onto the sheet and bake 22 to 25 minutes until golden on the edges. 5. Cool completely, then dip the bottoms in melted chocolate if you like and let them set.

Swiss Basler Brunsli Chocolate Flourless Cookies

Basler Brunsli come from Basel, Switzerland, and they are one of the best-loved Swiss Christmas cookies. The dough is made from ground almonds, sugar, egg whites and dark chocolate, spiced with a little cinnamon and cloves, and it never contained flour to begin with. The cookies are rolled in sugar, cut into hearts, stars or flowers, then left to dry for a few hours before a short, hot bake. That drying step gives them a thin crisp shell and a soft, almost truffle-like middle.

You will need: 2 1/2 cups finely ground almonds, 1 1/4 cups granulated sugar plus more for rolling, 2 tablespoons unsweetened cocoa powder, 1/2 teaspoon cinnamon, pinch of ground cloves, 4 ounces dark chocolate finely grated or melted, 2 large egg whites.

How to make it: 1. Mix the ground almonds, sugar, cocoa, cinnamon and cloves. 2. Stir in the chocolate and the lightly beaten egg whites to make a firm dough. 3. Roll 1/3 inch thick on a sugared surface and cut into shapes. 4. Set them on parchment-lined sheets and let them dry uncovered for 3 to 4 hours. 5. Bake at 450 degrees F for 4 to 5 minutes, just until set, and cool on the sheets.

Chocolate Meringue Cookies That Melt on Your Tongue

Meringue cookies are pure kitchen magic: egg whites and sugar whipped into a glossy cloud, then dried in a low oven until crisp. Folding in cocoa turns them into chocolate kisses that shatter, then melt away. Rippling a little melted chocolate through the meringue before piping gives them a marbled, bakery look. The trick is a completely clean bowl, because even a speck of yolk stops the whites from whipping. Bake them on a dry day if you can, since humidity can make meringues sticky. Meringues are the lightest flourless cookies on any holiday tray.

You will need: 3 large egg whites at room temperature, 1/4 teaspoon cream of tartar, 3/4 cup granulated sugar, 3 tablespoons unsweetened cocoa powder sifted, 1 teaspoon vanilla extract, 2 ounces dark chocolate melted and slightly cooled.

How to make it: 1. Heat the oven to 225 degrees F and line two baking sheets with parchment. 2. Whip the egg whites and cream of tartar to soft peaks, then add the sugar a spoonful at a time until stiff and glossy. 3. Gently fold in the cocoa and vanilla, then ripple in the melted chocolate with 2 strokes of a spatula. 4. Spoon or pipe small swirls onto the sheets. 5. Bake 1 1/2 hours, then turn off the oven and leave them inside for 1 hour to dry.

Raspberry Swirl Meringue Kisses

These pretty kisses look like they came from a fancy patisserie, yet they cost pennies to make. The swirl comes from a simple trick: a few spoonfuls of seedless raspberry jam are rippled through the whipped meringue with a skewer just before piping, so every kiss comes out marbled in deep pink. They bake into crisp shells with a faintly chewy center and a tangy berry note. Pile them into clear jars tied with ribbon and they become a holiday gift neighbors will remember. Of all the flourless cookies here, these are the prettiest to give away.

You will need: 3 large egg whites at room temperature, 1/4 teaspoon cream of tartar, 3/4 cup granulated sugar, 1 teaspoon vanilla extract, 3 tablespoons seedless raspberry jam.

How to make it: 1. Heat the oven to 225 degrees F and line two baking sheets with parchment. 2. Whip the egg whites and cream of tartar to soft peaks, then add the sugar slowly until stiff and glossy. 3. Beat in the vanilla. 4. Dot the jam over the meringue and swirl it through 2 or 3 times with a skewer, then spoon or pipe small mounds. 5. Bake 1 1/2 hours until dry, then cool in the switched-off oven.

Chocolate Almond Crinkles Made Without Flour

Classic crinkle cookies use flour, but this version swaps it for ground almonds and lets melted chocolate do the heavy lifting. The result is richer and fudgier, with that famous snowy crackle on top. Rolling the dough twice, once in granulated sugar and then in powdered sugar, keeps the white coating bright instead of melting into the cookie. Chill the dough for an hour so it is easy to roll, and pull the cookies while the centers still look slightly soft. Few flourless cookies look more festive on a platter.

You will need: 2 cups finely ground almonds, 1/2 cup unsweetened cocoa powder, 3/4 cup granulated sugar, 1 teaspoon baking powder, 1/4 teaspoon salt, 4 ounces bittersweet chocolate melted, 2 large eggs, 1 teaspoon vanilla extract, granulated and powdered sugar for rolling.

How to make it: 1. Whisk the ground almonds, cocoa, sugar, baking powder and salt. 2. Stir in the melted chocolate, eggs and vanilla, then chill the dough 1 hour. 3. Heat the oven to 350 degrees F and line a baking sheet with parchment. 4. Roll tablespoon balls in granulated sugar, then thickly in powdered sugar. 5. Bake 10 to 12 minutes until cracked and just set, then cool on the pan.

Banana Oat Flourless Cookies for Holiday Mornings

When the house is full of guests, these soft cookies are the easiest breakfast treat you can make. Overripe bananas are mashed with old-fashioned oats, a little cinnamon and a handful of chocolate chips or raisins, and that is all it takes. There is no flour, no mixer and no fuss, and kids love squishing the bananas. They bake into soft, cakey rounds that taste like banana bread. Use the spottiest bananas in the fruit bowl, since they bring the most sweetness.

You will need: 2 large very ripe bananas, 1 1/2 cups old-fashioned rolled oats, 1/2 teaspoon cinnamon, pinch of salt, 1 teaspoon vanilla extract, 1/3 cup chocolate chips or raisins.

How to make it: 1. Heat the oven to 350 degrees F and line a baking sheet with parchment. 2. Mash the bananas well in a bowl. 3. Stir in the oats, cinnamon, salt, vanilla and chocolate chips. 4. Scoop rounded tablespoons onto the sheet and flatten them slightly. 5. Bake 14 to 16 minutes until set and golden on the bottom.

Almond Butter Chocolate Chunk Cookies

These taste like a bakery chocolate chip cookie, yet the dough is mostly almond butter. Brown sugar gives them a chewy, caramel-like texture, and chunks of dark chocolate melt into puddles. A pinch of flaky salt on top before baking makes the chocolate taste even richer. Stir the almond butter well before measuring, since the oil separates in the jar. Underbake them slightly, because they firm up as they cool, and nobody at the cookie swap will believe there is no flour inside. Keep a jar of almond butter handy and flourless cookies are always ten minutes away.

You will need: 1 cup creamy almond butter, 3/4 cup packed brown sugar, 1 large egg, 1 teaspoon vanilla extract, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1/2 cup chopped dark chocolate, flaky salt.

How to make it: 1. Heat the oven to 350 degrees F and line a baking sheet with parchment. 2. Beat the almond butter, brown sugar, egg, vanilla, baking soda and salt until smooth. 3. Fold in the chopped chocolate. 4. Scoop tablespoon mounds, flatten slightly and sprinkle with flaky salt. 5. Bake 9 to 11 minutes until the edges set, then cool 10 minutes on the pan.

Mini Pavlova Cookie Nests With Berries

Pavlova was named after the Russian ballerina Anna Pavlova, and Australia and New Zealand still argue over who created it. These mini nests turn the famous dessert into a cookie you can hold. A little cornstarch and vinegar give the meringue a crisp shell with a soft, marshmallowy center. Fill them just before serving with whipped cream and fresh berries, since the cream softens them over time. For more snowy meringue ideas, see our Christmas pavlova desserts.

You will need: 4 large egg whites at room temperature, 1 cup superfine sugar, 1 teaspoon cornstarch, 1 teaspoon white vinegar, 1 teaspoon vanilla extract, 1 cup heavy cream whipped, 2 cups mixed berries.

How to make it: 1. Heat the oven to 250 degrees F and line two baking sheets with parchment. 2. Whip the egg whites to soft peaks, then add the sugar slowly until stiff and glossy. 3. Fold in the cornstarch, vinegar and vanilla. 4. Spoon or pipe 3-inch nests with a hollow in the middle and bake 1 hour, then cool in the switched-off oven. 5. Fill with whipped cream and berries just before serving.

Double Chocolate Hazelnut Flourless Cookies

Chocolate and hazelnut is one of Italy’s favorite combinations, and these cookies pack it into every bite. Toasted ground hazelnuts replace the flour, giving the cookies a nutty, slightly crisp edge and a rich, chewy center. Chopped chocolate adds melty pockets, while a spoonful of cocoa deepens the color. Toast the hazelnuts first and rub off the papery skins in a kitchen towel, because the flavor doubles. They pair perfectly with a mug of hot cocoa on a cold December night.

You will need: 2 cups toasted hazelnuts finely ground, 3/4 cup packed brown sugar, 3 tablespoons unsweetened cocoa powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 large egg plus 1 yolk, 1 teaspoon vanilla extract, 1/2 cup chopped dark chocolate.

How to make it: 1. Heat the oven to 350 degrees F and line a baking sheet with parchment. 2. Whisk the ground hazelnuts, brown sugar, cocoa, baking soda and salt. 3. Stir in the egg, yolk and vanilla, then the chopped chocolate. 4. Scoop tablespoon mounds 2 inches apart. 5. Bake 10 to 12 minutes until the edges set, then cool on the pan.

German Cinnamon Star Cookies, Zimtsterne

No German Christmas cookie plate is complete without Zimtsterne, the cinnamon stars that have been baked for generations. The dough is little more than ground almonds, powdered sugar, egg whites and a generous amount of cinnamon. Before baking, each star gets a thin white coat of meringue that bakes into a snowy glaze. Roll the sticky dough between sheets of parchment dusted with sugar, and dip the cutter in water between cuts. They are chewy at first and grow softer and more flavorful after a few days. They are proof that some of the oldest Christmas recipes were flourless cookies all along.

You will need: 3 large egg whites, 2 1/4 cups powdered sugar, 3 cups finely ground almonds, 1 tablespoon ground cinnamon, pinch of salt.

How to make it: 1. Beat the egg whites to stiff peaks, add the powdered sugar and beat until glossy, then set aside 1/2 cup of this meringue. 2. Fold the ground almonds, cinnamon and salt into the rest to make a sticky dough. 3. Roll 1/3 inch thick between sugared parchment and cut out stars. 4. Spread a thin layer of the reserved meringue on each star. 5. Bake at 300 degrees F for 10 to 12 minutes until the glaze is set but still white.

Brown Sugar Forgotten Cookies That Bake Overnight

Forgotten cookies got their name because you literally forget about them. Meringue goes into a hot oven, the oven is switched off, and the cookies sit inside overnight. This version swaps some of the white sugar for brown sugar, which gives the meringues a pale caramel color and a toffee-like flavor, and finely chopped pecans or mini chocolate chips can be folded in. Generations of home bakers have relied on this trick at Christmas, since it frees the oven during the day. Tape a note to the oven door so nobody preheats it. They are the easiest flourless cookies to make while the house sleeps.

You will need: 3 large egg whites at room temperature, 1/4 teaspoon cream of tartar, pinch of salt, 1/2 cup granulated sugar, 1/3 cup packed light brown sugar, 1 teaspoon vanilla extract, 1/2 cup finely chopped pecans or mini chocolate chips (optional).

How to make it: 1. Heat the oven to 350 degrees F and line two baking sheets with parchment. 2. Whip the egg whites, cream of tartar and salt to soft peaks, then add both sugars a spoonful at a time until stiff and glossy. 3. Fold in the vanilla and the pecans or chips if using. 4. Pipe or spoon swirls onto the sheets and place them in the oven. 5. Turn the oven off right away and leave the cookies inside overnight without opening the door.